Gastric Bypass Diet Certainly Can Include Dessert
September 25th, 2010 | 
Author:
Sugar and Spice and Everything Nice, is that what we are made of?
Welcome to Meggie’s Incredible Edibles Website. My goal is to reach anyone who has a dietary restriction and a need to specifically reduce the amount of refined sugar in their diets because they have had Gastric Bypass surgery or are Diabetic. I want to help you learn how to include desserts again in your Gastric Bypass diet. Also for all those people that have made a health decision to consciously reduce white and brown sugar, corn and maple syrup, molasses and honey in their diet.
I will share my own journey with you as you explore delicious desserts and candies that are made with Splenda.
As a child, a sugar filled diet wasn’t the standard in my home. I never had sugared breakfast cereals, unlimited candy at my fingertips nor was I allowed to do the hundred yard dash to the ice cream truck as it blasted down the street.
However, I had a “baking” family that showed their love in the way of homemade treats. Better than your run-of-the-mill chocolate chip cookie, my taste buds danced with such delectables as Coconut Gooies, Chewy Noels, Frosted Creams, Lemon and Butterscotch Meringue Pies. Years of consuming unlimited amounts of sugar and un-healthy eating habits lead to my heath declining. I could no longer support the “addiction” however, life as I knew it would change for me and those once cherished “gingerbread moments” would now become “sugar free”.
On April 21, 2003, I underwent a Roux- n -Y Gastric Bypass. After three years of deliberation and one year of medical clearances, I had the lifesaving procedure that would change the amount and type of foods I’d consume the rest of my life. From that day forward I have learned to be very compliant in not eating those refined sugars as mentioned. I have learned how to be able to enjoy desserts in my gastric bypass diet.
Instead I have learned to convert all the family cherished recipes in all the glorious sweet goodness by using sugar alternatives specifically Splenda. Never again do you have to feel “left out” when the dessert tray passes. I will share the successes of cooking and baking with Splenda.
So, stay tuned as I prepare to teach my tricks and my new found trade and passion in making candy that is “legal” If you are one that has those special dietary needs and a never ending “sweet tooth” then return here often for tips, recipes, encouragement and more. I’ll help you learn safe eating with your gastric bypass diet. I’ll be baking and creating candies that are my latest in sugar restricted alternatives.
Filling A Cupcake
Filling A Cupcake
I have discovered the coolest little baking assist tube ever. I love it. I wanted to share with you how much fun it is and how much you can accomplish with it.
Chicago Metallic Baking Essentials Cupcake Plunger
Amazon Price$3.99
This is the greatest invention and allows you to make some amazingly fun and delicious cupcakes. The plunger allows you to plunge into the core of the cupcake and remove it. Then you can fill the core with several different choices. Let your imagination rule. How about frosting or a jelly filling or ice cream. Go wild!
The plunged hole measures 2 inches. The Cupcake plunger itself measures 2 x 6-1/4 inches. It is top rack dishwasher safe, but I always recommend handwashing your special kitchen tools to extend the life of the product. Enjoy this, It is very fun!!
Here is my effort at making some wonderful filled cupcakes. I think they turned out so great! Maybe you could leave some photos of your efforts in the comments.
The Beauty of Filling A Cupcake
A Work Of Art
Fill Cupcakes
The Cupcake Plunger in Action
Thanks so much for visiting!
Meggie
Posted in Bakery | 
Tags: Bakery, baking, cup cake, cup cakes cupcake cakes, cupcake, cupcake designs, fill cupcakes, filling a cupcake | 
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Cake Pop Palooza Big Hit and Great Fun!
Meggie’s Incredible Edibles Cake Pop Palooza open house sure did POP! It was wonderful to see our friends and family. There’s nothing better than sweet treats that make you smile paired with a hot cup of chocolate velvet java.
We are excited to fill all the orders. We know you’re going to be completely satisfied. And we hope you’ll come back by and leave your comments.
Each Cake Pop order is custom made, one-of-a- kind design that is prepared just the way you like it. These bite size taste treasures can 
be the hit of any event.
Brighten up the winter blues, spread the love of a Valentine cake pop bouquet, bridal and baby showers too. How about a hostess gift and of course the edible bouquet of love is for any occasion. Your imagination is the only limitation where Cake Pops are involved.
The possibilities are endless!
Please email your orders to meggiesincredibleedibles@gmail.com
And spread the word to your friends and family.
We deeply appreciate your support and business. 
Meggie Micou
Cake Pop Palooza Tasting Open House
A Sample of Cake Pops, Getting any ideas?
Another Wonderful Opportunity to taste the Bakery Production
CAKE POPS!
of Meggies Incredible edibles.
Open House
We Hope You Can Join Us
Posted in Bakery |
Tags: bakeries, Bakery, Cake pop, cake pops, cakepops, capkepop, open house, openhouse |
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2nd Annual Sugar Substitute Taste Testers Open House
Yummy Tasting Open House Fun!!
Meggies, Incredible Edibles
Specialty Treats
Prepared with Sugar Alternatives
For individuals with dietary restrictions
&
Homemade Family Favorite Baked
Goodies and candies made with
Refined sugars
- Your custom order is guaranteed fresh.
- Cancellation of your order will be accepted within forty eight hours of delivery date.
- Substitutions or additions will be accepted until forty eight hours of delivery
Sorry, No Refunds
Meggie Micou
248-303-4902
meggiesincredibleedibles@gmail.com
Cookies, Brownies and Treats of all Kinds
_________What’s Available?___________
Available Items made with Splenda Blend
- Olma Elsie’s Banana Bread
- Paradise Bread
- Cranberry Orange Bread
- Chocolate Buttermilk Brownies
- Autumn Bliss Cookies
- Butter Spritz Cookies
- Gingerbread Snowflake Cookies
- Assorted Fruit Pies
- Pineapple Upside Down Cake
- Butter Toffee
- Vanilla Caramels
Absolutely Delicious Fruit Pie Choices
Non-Splenda Items:
- Peanut Clusters
- Peppermint Bark
- Chocolate Truffles
- Chewy Noels
- Reeces Cup Cookies
- Peace on Earth Candy
- Turtles
- Coconut Gooies
- Gingerbread Cookies
- Butter Spritzes
Incredible Candies
How to Order:
TRAYS:
- Small: $15-Three items of your choice
- Medium: $25 Five items of your choice
- Large: $40 – Eight items of your choice
CANDIES
- 1/2 pound = $8
- 1 pound = $15
- 2 pounds = $25
Candies include the following:
*Turtles *Toffee *Truffles *Peppermint Bark *Peace on Earth Candy *Vanilla Caramels *Chocolate Dipped Pretzel Rods *Old Fashioned Hard Candy
THE CANDY IS SOLD ONLY BY THE BOX
If you wish to add candy to a tray order the charge is separate from the price of the tray.
PAYMENT:
Cash or Check: ½ balance due at the time order placed and the balance due at the time of delivery.
THANK YOU FOR YOUR ORDER!
Meggie and Jay Micou
24 Carrot Gold Sugar Free Cupcakes
Wow! 24 Carrot Gold Cupcakes, YUM!
Although this recipe doesn’t require 24 carrots, the flavor is truly the gold standard in a delicious treat on the Gasrtic Bypass Diet.
This Recipe doesn't require 24 carrots or Gold!
After trying this cupcake you’ll think you’ve acquired the Midas Touch.
Ingredients:
2 Cups All Purpose Flour
1 ½ Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 ½ Teaspoons Cinnamon
1Cup Splenda Sugar Blend
4 eggs
1 Cup Vegetable Oil
2 ½ Cups Shredded Carrots
1 Cup Unsweetened Coconut Flakes
1 8 oz. Can Crushed Pineapple in it’s own juice
½ Cup Chopped Walnuts.
I use a Box Grater for my Carrots
Preheat oven to 350 degrees. In a separate bowl sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
With your mixer on high speed beat 4 eggs and slowly add 1 cup vegetable oil. Continue to blend until well incorporated.
Mixing the batter, I use my Kitchenaide
Now add 1 cup Sugar Blend Splenda. Continue to mix on high until mixture is light and fluffy. Slowly begin to add the sifted flour mixture one cup at a time.
Add the shredded carrots.
Add the Splenda, dry ingredients and the carrots
Now add the well drained crushed pineapple, coconut and chopped walnuts.
Now Add the Pineapple
Bake in a pre-heated 350 degree oven.
Using an ice cream scoop ensures cups to be filled evenly and bakes uniformly
Pour your batter into your prepared cupcake pan
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool on a rack for 10 minutes before topping with your favorite sugar free frosting. I recommend Sugar Free Cream Cheese Frosting.
To make the frosting you’ll need
- 2-8oz. Packages of softened cream cheese
- ½ Cup ( 2 sticks ) softened butter
- 1 Cup Splenda
- 1 Teaspoon Vanilla
Beat cream cheese and butter till fluffy. Gradually add the Splenda. Beat on high speed until frosting is light and looks whipped. Add vanilla last, blend well
It's always nice to put your work on display!!
As always, bake, eat and be happy! Meggie
Walking on Sunshine Cupcakes- Sugar Free Cooking For Gastric Bypass Diet
A sugar free cupcake that’s approved for a Gastric Bypass Diet.
We all know that exercise is vital for a healthy lifestyle. However, being born and raised in the “ mitten “ state, Michigan hosts an extended winter season. This long season lends itself to decreased physical activity.
Break from the gloomy season cycle and exercise your mixer and beat the winter blues creating this sunny warm sugar free cupcake.
The ingredients you'll need for this great Cupcake, including Splenda
Ingredients:
2 sticks softened butter
1 ½ Cups Sugar Blend Splenda
3 Cups Cake Flour ( cake flour is 27 times finer than all purpose flour)
4 eggs
1 Cup Buttermilk
3 teaspoons Baking Powder
½ teaspoon salt
1 package of sugar free orangeJell-O
½ Cup sugar free orange soda pop
1 teaspoon Vanilla extract
Combine and cream together the butter and Splenda. Beat until light and fluffy.
In a separate bowl sift together the cake flour, baking powder, salt and sugar free orange Jell-O.
To the creamed mixture add eggs one at a tome and incorporate well. Add flour mixture and alternate the buttermilk and flour. Blend well after each addition. Add vanilla.
Last, add ½ cup of the sugar free orange soda pop. Be mindful not to over beat the batter. This will result in a dry cake. By adding the soda pop and Jell-O to this basic recipe will change the texture to a rich, dense pound cake consistency.
Fill cupcake liners 2/3 full. I use an ice cream scoop to fill the cups. This works well and delivers the perfect amount of batter to the cup. Once baked, this method of measurement will give a uniform appearance to your cupcake.
Bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool on a rack for 10 minutes before topping with Old Fashioned Sugar Free Frosting. Garnish the top of cupcakes with a slice of fresh orange. One bite of this sunny delight will make your taste buds take flight and leave you smiling!
The Delicious Finished Product - Walking on Sunshine Sugar Free Cupcakes
As always, Eat and Enjoy!!
Meggie
Posted in Sugar free cooking |
Tags: Diet after gastric bypass, food, Gastric bypass diet, recipe, recipes, splenda recipes, Sugar free cooking |
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Old Fashioned Butter Cream Frosting Recipe
A new way for individuals on a Gastric Bypass Diet to enjoy an icing that is a Sugar Free Food.
Recently while I was shopping, I was halted in the baking isle and focused on a new name brand sugar free cake mix and sugar free canned frosting. Enticed by an in-store coupon, I purchased both.
Having worked with Splenda for several years I have learned to adapt old family favorites that duplicate all the yummy goodness refined sugar offers. However, my discounted sugar free investment proved to be a bust and was a huge disappointment in the texture and taste compared to my recipes made with Splenda.
Ingredients used in sugar free cooking
The following is a wonderful sugar free recipe that will be a great addition to your recipe box. I can’t wait to share with you this old technique for making butter cream frosting.
Ingredients:
2 Cups Water
1½ Cups Sugar Blend Splenda
4 egg whites ( room temperature)
4 Teaspoons Cream of Tartar
½ Lb. softened butter
½ Cup all purpose flour
In a sauce pan combine 2 cups of water and 1 ½ Cups Splenda. and bring to a boil. Stir frequently until mixture begins to thicken. You are making a simple syrup. Once you have a reduced the mixture and is thick, remove from heat and set aside.
Next, separate the four eggs into egg whites and egg yolks. Be careful not to get any of the yolk into your egg white mixture. Save your egg yolks for tomorrow’s omelet.
Separate your eggs into two bowls, one for yolks, one for whites.
Be careful to keep the yolks and whites separated
In a mixing bowl begin beating the room temperature egg whites
Be sure your egg whites are room temperature
Add ½ teaspoon of cream of tartar. Beat on high speed until soft peaks form.
Soft Peaks!
Add another ½ teaspoon of cream of tartar. Beat until stiff peaks form.
Stiff Peaks!
Slowly add the simple syrup to the beaten egg whites in a steady stream while mixing.
Add 1 teaspoon of cream of tartar.
Now cut in softened butter a few butter pats at a time. Continue to beat on high speed. Once all butter has been added, slowly incorporate the ½ cup all purpose flour. Blend well.
This basic butter cream can be easily changed in flavor by imparting pure vanilla extract, almond extract or any pure oil flavoring.
Chill frosting for 45 minutes. This frosting spreads well and is perfect for piping on cakes and cupcakes.
As always, ENJOY!!! And remember diet after gastric bypass does not mean no sweet treats.
Meggie
Sugar Free Rice Pudding Dessert Recipe
Mid-Winter Comfort Food Dream
As we all dream of the first signs of spring to awaken our hibernating body, bridging the gap on the road to comfort can be found in preparing this wonderful sugar free Vanilla Cream Rice Pudding recipe.
This pudding can be served warm or chilled. It is the perfect treat for individuals who are on a Gastric Bypass Diet, are Diabetic or wish to reduce Refined Sugar in their diet.
These basic ingredients will soon transform the winter blues into sunny warm comfort.
Begin with the following ingredients:
1Cup uncooked Arborio Rice
4 Cups whole milk
½ Cup Sugar Blend Splenda
½ fresh squeezed orange juice
Zest of ½ orange
1 vanilla bean
Pinch of salt
2 eggs
In a medium saucepan combine milk, Splenda, fresh orange juice, orange zest, vanilla bean [ to impart the full vanilla flavor, split the bean and with the tip of a paring knife gently scrape the seeds of the bean into the pan ] and place bean in pan as well.
Bring mixture to a boil for 2 minutes. Be sure not to scald the milk.
Add the rice and a pinch of salt.
Reduce the heat and cover to simmer 30 minutes. Be mindful not to overcook this mixture as this will change the texture of the pudding, becoming too heavy and sticky.
After 30 minutes remove from the heat. Add 2 beaten eggs by tempering them. [To temper eggs, gently beat in a separate bowl. Add 2 tablespoons of hot rice mixture to the eggs and blend well.]
Return tempered eggs to the warm pudding and blend well. By tempering the eggs this reduces the possibility of them scrambling.
Serve warm or chilled with a dusting of cinnamon and top with a few slivered orange rinds.
Eat and Enjoy,
Meggie
Gastric Bypass Diet Safe Banana Bread Recipe
Welcome in Fall by baking a loaf of
“Olma Elsie’s” Banana Bread
A Gastric Bypass diet approved recipe.
Although banana bread is good anytime of the year, there is nothing that compares to a fresh baked loaf of banana bread warm from the oven. Its aroma fills your home with a sweetness that even the finest candle companies can’t replicate. This family recipe was adapted with Baking Splenda. The recipe uses half the amount of regular sugar. Baking Splenda is a sugar blend. It incorporates granulated Splenda with refined sugar. The end product will render 3gm of sugar in the serving, which is legal on the Gastric Bypass Diet. If you choose to make this bread with the granulated Splenda and make it Sugar Free, there is a technique that you’ll need to know to ensure a successful out come.
INGREDIENTS:
* ½ Cup “ Sugar Blend” baking Splenda
* 2 Cups all purpose flour, sifted
* 1 tsp. Baking soda
* ½ tsp salt
* 2 eggs
* 1 stick butter, softened, but not melted
* 1 tsp. Pure vanilla extract
* 4 –5 ripe bananas
INSTRUCTIONS:
In a bowl cream together 1 stick of softened butter and ½ C Sugar Blend Splenda. Beat until fluffy and well creamed. Add eggs, one at a time to incorporate well into the mixture. Sift 2 cups of all purpose flour, 1tsp. baking soda and ½ tsp. salt. Slowly add dry ingredients to your creamed mixture.
Once blended, add 1 tsp. vanilla extract. Now begin adding the bananas. Instead of mashing the bananas, cut into pieces and add them one at a time. Blend well. The mixture will appear lumpy. If you’d like to add nuts, it’s totally optional. ½ cup chopped nuts of your choice can be added at this time.
Generously spray a loaf pan with cooking spray. Pour batter into the pan and bake on the middle rack on 350-degree oven for 55 – 60 minutes.
* Optional * before placing in the oven lightly sprinkle 1 tsp. of the sugar blend Splenda to the top of the loaf. This topping will give the loaf a sweet crust.
Check loaf by inserting a wooden toothpick into the middle of the loaf. If the toothpick is dry the loaf is done. Any moisture on the toothpick requires more baking time in 5 minutes increments. When done, remove from the oven and cool on a tack 20 –30 minutes. Gently turn pan and tap to remove loaf. Continue to cool on rack. Eat and Enjoy!!
* If you choose to make this with granulated Splenda and therefore Sugar Free, you must add the Splenda to your dry ingredients. Blend your eggs and butter, beating until fluffy, then add the sifted flour, baking soda, salt and granulated Splenda. Compete the remaining steps as above*
